Have a personal or library account? Click to login
Effect of whole-grain flour addition on bread sensory quality Cover

Effect of whole-grain flour addition on bread sensory quality

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
By: Alexandra Tauferová and  Hana Hellingerová  
Open Access
|Nov 2023

Authors

Alexandra Tauferová

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno

Hana Hellingerová

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno
DOI: https://doi.org/10.2478/mjfst-2023-0001 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
Journal RSS Feed
Language: English
Page range: 3 - 13
Published on: Nov 26, 2023
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2023 Alexandra Tauferová, Hana Hellingerová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 13 (2023): Issue 1 (November 2023)Next article